Stuffed eggs with pâté and mushrooms
Stuffed eggs with pâté and mushrooms
Stuffed eggs with pâté and mushrooms are a classic appetizer that brings a touch of elegance and flavor to any table. These deliciously filled eggs can be the stars of parties or a treat for a family dinner. Their taste is a perfect balance between creamy and crunchy, and the combination of ingredients makes them irresistible. Let's discover together how to prepare these delights step by step!
Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 12
Necessary ingredients:
- 12 eggs (plus 1 for mayonnaise)
- 200 g pâté (choose a quality brand)
- 100 g canned mushrooms (or fresh)
- 2 pickles
- 1 tablespoon butter (preferably at room temperature)
- 1 teaspoon dried dill
- Salt (to taste)
- Pepper (to taste)
- 1 tablespoon mustard
- 2 tablespoons lemon juice
- Oil (about 200 ml, for mayonnaise)
Recipe story:
Stuffed eggs have a long history, being appreciated in many cultures as a symbol of prosperity and celebration. From festive Easter meals to Christmas parties, these delicacies symbolize conviviality and the joy of sharing special moments with loved ones. Our version with pâté and mushrooms adds a modern and unique touch, perfect for surprising guests.
Preparing the eggs:
1. Boiling the eggs: Start by placing the eggs in a pot and adding cold water until they are completely covered. Add a pinch of salt. Put the pot on medium heat, and when the water starts to boil, set a timer for 8-10 minutes. This time is ideal for getting hard-boiled eggs, but not too dry.
2. Cooling the eggs: After the eggs are boiled, immediately transfer them to a bowl of cold water or under a cold running water stream. This will stop the cooking process and make peeling easier.
3. Peeling the eggs: When the eggs have completely cooled, carefully peel them. A good method is to submerge them under running water, which will help loosen the membrane from the egg white.
4. Cutting the eggs: Cut each egg in half lengthwise and carefully remove the yolks. Place them in a bowl and set the egg whites aside.
Preparing the filling:
5. Boiling the mushrooms: If using fresh mushrooms, wash them well and boil them in a pot of salted water for about 20 minutes. If using canned mushrooms, drain them well before chopping. After boiling, place the mushrooms in a sieve to drain completely.
6. Chopping the ingredients: Finely chop the boiled mushrooms. Also, dice the pickles into small cubes. These ingredients will add a crunchy texture to the filling.
7. Preparing the filling: In a bowl, mash the pâté with the butter, add a pinch of salt and pepper to taste. Incorporate the chopped mushrooms, grated boiled yolks, and diced pickles. Mix everything well until you obtain a homogeneous composition.
8. Adding the dill: Finally, add the dried dill to the filling and mix gently to distribute the flavors.
Preparing the mayonnaise:
9. Mayonnaise base: In another bowl, place one raw yolk, the mustard, and one grated boiled yolk. These ingredients will give a creamy consistency and a delicious taste to the mayonnaise.
10. Emulsifying: Using a hand mixer or whisk, start mixing the ingredients and gradually add the oil in a thin stream. Continue mixing until you obtain a thick mayonnaise. Finally, incorporate the lemon juice for a fresh taste.
Assembling the stuffed eggs:
11. Filling the egg whites: Use a piping bag or a spoon to fill each half of the egg white with the prepared filling. Make sure the filling is well distributed and looks appetizing.
12. Serving: On a platter, spread a thin layer of mayonnaise. Place the stuffed eggs on top, then garnish them with fresh dill leaves for a fresh and vibrant look. These details will make your appetizer look like it came from a fine dining restaurant!
13. Chilling: Place the platter with the stuffed eggs in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld and make the appetizer more refreshing.
Serving and suggestions:
Stuffed eggs with pâté and mushrooms are perfect for any occasion, from parties to family gatherings. You can serve them alongside a crunchy green salad or with a refreshing drink, such as a tomato cocktail or a glass of dry white wine. If you want to add extra flavor, you can drizzle a few drops of hot sauce on top.
Tips and variations:
- If you want to diversify the recipe, you can replace the pâté with tuna or cottage cheese for a vegetarian version.
- Instead of mushrooms, you can add chopped olives or bell peppers for a different taste.
- Experiment with different fresh herbs, such as parsley or chives, to give a different aromatic profile.
Calories and nutritional benefits:
A serving of stuffed eggs (2 halves) has approximately 150-200 calories, depending on the amount of mayonnaise used. They are rich in protein due to the eggs and pâté, providing a filling snack and a good intake of vitamins and minerals. Mushrooms add fiber and antioxidants, while pickles provide a boost of probiotics, beneficial for digestion.
In conclusion, stuffed eggs with pâté and mushrooms are not only a delicious choice but also a way to impress guests with a simple yet refined recipe. Don’t hesitate to experiment and put your personal touch on this classic appetizer. Enjoy your meal!
Ingredients: 12 eggs + 1 for mayonnaise 1 pâté of 200 gr 100 gr canned mushrooms 2 pickled cucumbers 1 tablespoon butter 1 teaspoon dried dill salt pepper 1 tablespoon mustard 2 tablespoons lemon juice oil
